78 



tluMi iillowino- it to drop to 85- C, keepin<r it at this point until the 

 total lime of oookiiio- e([ualed throe hours. 

 The losses in weio-ht during cooking were as follows: 



Weight of meat before cooking grams. . 1, 000. 00 



Weight of meat after cooking do 557. 76 



Loss in weight in cooking do 442. 24 



Loss in weight in cooking per cent. . 44. 22 



Tables 79 and 80 g-ive the details of the experiment. 



Table 79. — Constituents of uncooked meats, rooked meats, and broths, soluble and insoluble 

 in cold water, experiment No. 136. 



A. TOTAL NUTRIENTS IN ORIGINAL SUBSTANCE. 



B. NUTRIENTS SOLUBLE IN COLD WATER. 



1741 

 1751 

 1746 



1741 

 1751 

 1746 



ON FRESH BASIS. 



Beef, round, uncooked 



Beef, round , cooked a 



Broth( percent uncooked meat) 



ON WATER-FREE BASIS. 



Beef, round, uncooked 



Beef, round, cooked a 



Broth ( percent uncooked meat) 



2.80 

 .15 

 .21 



10. 15 

 .35 

 .77 



1.24 

 .73 



.84 



4.50 

 1.68 

 3.03 



1.78 



.91 



1.10 



6.46 

 2.09 

 3.98 



0.89 

 .51 

 .61 



3.23 

 1.17 

 2.19 



6.71 

 2.30 

 2.76 



24. 34 

 5. 29 

 9.97 



0.846 

 .260 

 .?02 



3.071 



.597 



1.096 



C. NUTRIENTS INSOLUBLE IN COLD WATER. 



1741 

 1751 

 1746 



1741 

 1751 

 1746 



ON FRESH BASIS. 



Beef, round, uncooked 



Beef, round, cooked a 



Broth (per cent uncooked meat) 



ON WATER-FREE BASIS. 



Beef, round, uncooked 



Beef, round, cooked a 



Broth (percent uncooked meat ) 



16.11 



33.98 



.14 



58.51 

 78.11 



4.52 

 7.12 

 1.62 



16. 41 

 16. 37 

 5. 



0.17 

 .19 



.62 



.44 

 .01 



20.80 



41.29 



1.76 



75.54 



94.92 



6.37 



2.578 



5.436 



.021 



9.362 



12. 497 



.076 



a Cooked meat from sample No. 1746. 



